For the sautéed vegetables:

  • 3 tablespoons olive oil
  • 3 Amber Waves garlic cloves, minced
  • 1 medium Amber Waves eggplant, sliced and cubed
  • 1 medium Amber Waves fennel bulb, sliced
  • 1 medium red bell pepper, sliced
  • 1 small onion, chopped
  • 1 15-ounce can diced tomatoes in juice
  • 1 ounce capers, rinsed
  • 1/2 cup Pernod or water
  • 2 teaspoons herbes de Provençe
  • Fine Amagansett sea salt
  • Freshly ground black pepper

For the pan-seared Golden Tilefish:

  • 4 6-ounce tilefish fillet pieces, about 1-inch thick
  • Fine Amagansett sea salt
  • Freshly ground black pepper
  • 3 tablespoons canola oil

For the assembly:

  • Extra-virgin olive oil, for drizzling
  • Amber Waves parsley and fennel fronds, for garnish


To cook the Amber Waves vegetables, warm oil in large sauté pan set over medium heat. Add garlic and cook for 1 minute. Add onion, eggplant, fennel, and red pepper; cook until soft, about 5 minutes. Add tomatoes and Pernod. Add herbs and season with salt and pepper. Cover and simmer on medium-low until vegetables are soft, about 15 to 20 minutes.

To prepare the tilefish, first pat the fish dry with paper towels. Liberally season pieces with Amagansett Sea Salt and pepper. Warm oil in a large nonstick skillet set over medium-high heat. Add fish and sear 5 minutes per side. Use a long flexible spatula to handle fish.

To assemble, divide sautéed vegetables among plates. Top each plate with a fillet portion of tilefish. Drizzle with extra-virgin olive oil, garnish with parsley and fennel fronds.

Yield: 4 servings.


Our recommended wine pairing for this dish is 2012 Cuvee Tropical from Channing Daughters Winery.

This is an enchanting, exotically-fruited, exuberant white wine! Our 2012 Cuvee Tropical is alive with peaches, musk melon, yellow nectarines, apples, minerals, white flowers, tropical fruits like pineapple and that undeniable, alluring grape scent from the Muscat. This green-tinged, straw colored white wine is bone dry, medium-bodied with moderate alcohol and possesses a juicy acid balance. The wine is comprised of 86% Chardonnay and 14% Muscat. The Chardonnay is the special musque clone from the Mudd Vineyard and was fermented wild/ambiently in one new French oak puncheon, two old/neutral French oak barrels and two stainless steel barrels. The Muscat comes from the Mudd West Vineyard and was fermented on its skins (for 18 days, like a red wine), then raised in neutral/old French oak (for ten months) and blended into the final wine. This is a delightful, gregariously aromatic, satisfying, jewel-like white wine. The 2012 Cuvee Tropical is delicious on its own or as a match with mildly spicy foods and Pacific Rim flavors. The Cuvee is also at home with shellfish, white-fleshed fish and fresh cheeses. Our Cuvee Tropical is always comfortable with a variety of world cuisines from Japanese to Indian to Mexican to Caribbean to Spanish and back to American, so we encourage experimentation. We made 158 cases of this wine and it was bottled by gravity on July 24th 2013. A final note…please do not drink this wine too cold…instead consume after just a few minutes in the fridge to encourage its jovial, playful, perfumed personality. Cheers!